Thursday, February 4, 2010

Crock Pot Taco Soup

1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or any meat
1Cook meat and drain.
2Shred if needed.
3Add all ingredients to crock pot.
6Cook on high for 2 hours or low for 4 hours.
7Keep on low until serving to keep hot.
8Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips

Ground Pork, Peas, and Rice Casserole

2 cups long-grain rice
3 cups water
1/2 lb fresh peas, shelled or 1/4 cup frozen peas
1 1/2 tablespoons peanut oil
1 lb ground pork
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine or dry sherry
3 tablespoons green onions, finely chopped
1Add rice and water to a large, heavy saucepan and bring to a boil.
2Continue boiling for 10 minutes, or until most of the surface liquid has evaporated.
3The surface of the rice will be uneven and look like a pitted crater. At this stage, cover the pan with a tight-fitting lid and set the heat to low.
4Meanwhile, prepare the rest of the dish. If you went the fresh peas route, blanch them in boiling water for 2 minutes, drain, and set aside. Otherwise, thaw frozen peas at room temperature.
5Add the oil to a heated wok or skillet. Add the pork and stir-fry for 1 minute, then add the peas, soy sauces, oyster sauce, and rice wine.
6Continue to cook for another 2 minutes, then add the green onions.
7Place this cooked mixture on top of the rice, cover, and continue to cook over the lowest possible heat for another 15 minutes (rice will have cooked a total of 25 minutes).
8Serve immediately, drizzling additional oyster sauce over the top of the casserole if desired.

Ground Pork and Potato Balls

1 egg, beaten
2 tablespoons milk
1/4 cup dry breadcrumbs
1 cup shredded peeled raw potato
1 tablespoon onion flakes
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon black pepper
1 lb ground pork
2 tablespoons shortening
1 chicken bouillon cube
2 tablespoons all-purpose flour
1 1/3 cups water, divided
1Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
2Add pork; mix well.
3Make into 24 meatballs.
4Heat shortening in skillet, add meatballs and brown.
5Drain fat and remove meatballs from pan.
6Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
7Cover and cook on low for 20 minutes, turning occasionally.
8Remove meatballs from pan again; reserve drippings.
9Mix flour with 1/3 cup of water; stir into drippings.
10Cook until thickened.
11Serve with meatballs.

Ground Pork Sandwiches

1 lb ground pork (NOT pork sausage)
1 cup flour
1 cup toasted breadcrumb
1 egg, beaten
salt and pepper
4 hamburger buns
vegetable oil (for frying)
chopped sweet onion
dill pickle slices
shredded iceberg lettuce
1Make 4 large, flattened patties from the ground pork.
2Dredge first in flour, then in egg, then in breadcrumbs.
3Fry on high heat in about 1/8" of vegetable oil until crisp and golden brown.
4Heat buns in the microwave for a minute, wrapped in a kitchen towel.
5Serve garnishes separately.

Tuesday, February 2, 2010

Chili's Cajun Chicken Pasta

2 chicken breasts, boneless skinless
4 teaspoons cajun seasoning
4 tablespoons butter or margarine
3 cups heavy cream
1/2 teaspoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
8 ounces penne pasta, cooked and drained
2 roma tomatoes, diced
1/2 cup parmesan cheese, fresh shredded, to taste
1Slightly moisten chicken with water.
2In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
3In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
4When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
5When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
6When chicken is cooked through, place on cutting board and slice into strips.
7Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
8Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

Monday, February 1, 2010

Ice Cream Cake (Duggars)

24 ice cream sandwiches
8 ounces Cool Whip
2 king-size butterfinger candy bars, chopped up
10 ounces chocolate syrup
1 (8 ounce) bottle caramel topping
1Arrange in six layers in a 9x13-inch pan:.
2First layer: 12 ice cream sandwiches, placed over bottom of pan.
3Second layer: half the container of Cool Whip®.
4Third layer: half of the chopped-up Butterfinger® bars topped with half of the chocolate syrup and half of the caramel topping.
5Fourth layer: the rest of the ice cream sandwiches.
6Fifth layer: the rest of the Cool Whip®.
7Sixth layer: the rest of the chopped-up Butterfinger® bars, topped with the rest of the caramel topping and the chocolate syrup.
8Freeze and eat as desired.

Mashed Potato Goop

2 lbs ground beef
1 red onion, thinly sliced and diced (yellow onion can be substituted)
2 (14 3/4 ounce) cans creamed corn
4 lbs potatoes, and cut into cubes (peeled if desired)
splash milk (amount depends on consistency of potatoes)
4 tablespoons butter (half stick) or margarine
1Finely slice and dice onion.
2Cut (and peel if desired) potatoes.
3Add potatoes to boiling pot of water. let boil for 12-15 minutes.
4While potatoes are cooking add onion to large frying pan and crumble ground beef into pan.brown the meat/onion combination on medium to medium/low heat. ( DO NOT drain grease from meat) then, once meat is browned, lower heat to low and stir in the creamed corn .
5Once potatoes are done, drain them and return to pot. add splash of milk and half stick of butter and blend with mixer till smooth.( should not be soupy but should not be too thick as to not be spreadable)
6Now place the ground beef/creamed corn/onion mixture into a 9 by 13 inch pan then spread mashed over top of mixture (like icing a cake) with a spatula.
7Bake in oven at 375 degrees for about 45 minutes (peaks of the mashed potatoes will lightly brown and beef/corn mixture will bubble up around edges of pan).